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Tuna salad makes a great keto lunch, and this recipe is quick and easy.

We make tuna salad on a regular basis at our house, and it’s great for the keto dieters in the house and non-keto folks, as well! Keto, Primal, Paleo, and Gluten Free, this recipe works for everyone in our household.

You can include the hard boiled eggs in this tuna salad or leave them out if you are strapped for time.

This recipes scales easily, so you can make a small batch for a quick lunch if you want. We sized the ingredient list with meal prep in mind, so you can make enough for several people to eat throughout the week.

Our website can scale recipes for you.  Just adjust the number of servings you want to make.

The type of mayonnaise is very important to us.

For keto, make sure you use real, full-fat mayonnaise. We think avocado oil mayo is the healthiest option, as most conventional mayonnaise is made with soybean oil. Industrially processsed oils (like soybean, corn, vegetable, cottonseed and canola, to name a few) are inflammatory and not good for anyone. We avoid them whenever possible! If we do consume processed oils, we always know it because we get a stomach ache right away. No thanks!

If you can get farm-fresh eggs from pastured chickens, you’ll be doing yourself another favor! Pastured eggs are higher in micronutrients and omega-3 fats. Their brightly colored yolks are so different from conventional eggs, the first time you see them side by side it’s a bit shocking.

How do you eat keto tuna salad when you’re keto? With a spoon!

We don’t miss the bread or the sandwich aspect, but if you do, there are options.

Lettuce wraps are great if you want to be able to pick it up like a sandwich. Cucumber slices work if you want to spread it or dip it like a cracker. A scoop on top of fresh salad greens is wonderful, too! Let us know in the comments how you enjoy your keto tuna salad. We love new ideas!

 

Tuna Salad With Egg Keto Recipe

Keto Tuna Salad Recipe

Easy keto tuna salad recipe that includes hard boiled eggs, avocado oil mayo and just enough crunch from the celery and red onion. This tuna salad recipe tastes great and keeps you on the keto track even on the hottest day.
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: Keto Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 258kcal
Author: Angela Davis

Ingredients

Instructions

  • Perfect hard boiled eggs can be a trick. Too long and the yolks are too tough and greenish. Too short and they are soft boiled - not good! Follow these steps and you'll get perfect eggs. Place eggs in a large pot with enough room for them to move around. Add cold water to cover the eggs by about an inch and a splash of vinegar. Cover tightly and place on stovetop. Bring to a boil on high heat, watching carefully. (It will take about 10 minutes.) As soon as it comes to a boil, turn the heat off but don’t remove the lid. Start a timer for 10 minutes. When the ten minutes are up, drain the hot water and rinse the eggs in a colander with cold water until they are cool enough to be handled. Return to the cooled pot or a bowl, add just enough water to cover, and add a layer ice cubes on top of the eggs. Leave while you mix the other ingredients together. Drain off the water and they are ready to peel!
  • Dice up your celery, red onion and garlic. Combine with tuna, mayo, dijon and apple cider vinegar.
  • When your eggs are cooled, peel them and roughly chop. Stir into the tuna mixture and you're done!

Nutrition - Not laboratory tested.

Nutrition Facts
Keto Tuna Salad Recipe
Amount Per Serving
Calories 258 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g15%
Cholesterol 145mg48%
Sodium 397mg17%
Potassium 191mg5%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 20g40%
Vitamin A 215IU4%
Vitamin C 1mg1%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Thank You,

~ Angela

 

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2 Comments

  1. Sharon DuBois

    I assume the canned tuna is oil-packed instead of water-packed.

    Reply
    • Stacey Davis

      We actually prefer water packed Tuna as the oil used with tuna is usually Soybean Oil, which we avoid because of the inflammation it causes. We do use other canned fish that’s canned with olive oil.

      Reply

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